Amazing Thai Panang Curry

6 chicken thighs, bone in, cut into 2-3 pieces each
2 medium potatoes, cut into chunks
Handful baby carrots
Handful sugar snap peas
2-3 kaffir lime leaves, finely shredded
2-3 tablespoons vegetable oil

400ml coconut milk
200-300ml chicken stock
1-2 ladles reserved chilli soaking water

Steamed jasmine rice, to serve

The Panang Paste

3-4 garlic cloves
1 thumb-size piece ginger
1 stalk lemongrass, bashed and finely chopped
2 shallots
2 coriander roots (or stems)
2-3 kaffir lime leaves
1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ teaspoon white or black peppercorns
3-4 tablespoons roasted salted peanuts
6-8 dried red chillies, soaked in hot water
2 tablespoons fried shallots (substitute for shrimp paste if needed)

The Curry Seasoning

2 tablespoons fish sauce
1 palm sugar disc (or 1-2 teaspoons palm sugar)

PREPARATION

1. Blitz garlic, ginger, lemongrass, shallots, coriander roots, kaffir lime leaves, cumin, coriander seeds, peppercorns, peanuts and fried shallots into a coarse paste. Remove a portion before adding chillies if making a milder version. Add soaked dried red chillies and blitz again. Transfer to a pestle and mortar and pound until smooth and cohesive.

COOKING

1. Heat vegetable oil in a wok over medium heat. Add 3-4 heaped tablespoons of the paste and fry gently for 6-8 minutes until fragrant and starting to stick at the base.
2. Add the chicken pieces and turn to coat thoroughly in the paste. Cook for 2-3 minutes.
3. Pour in coconut milk a little at a time, stirring and scraping to deglaze the base fully before adding more. Once clean, add the remaining coconut milk.
4. Add chicken stock and a ladle of chilli soaking water if desired. Bring to a gentle boil.
5. Add potatoes and carrots. Simmer uncovered for 15-20 minutes until the sauce thickens and the potatoes are tender. Stir occasionally to prevent sticking.
6. Season with fish sauce and palm sugar. Stir until dissolved and balanced.
7. Add sugar snap peas and cook for 2-3 minutes to keep them bright and crunchy.
8. Finish with finely shredded kaffir lime leaves and serve hot with jasmine rice.

School of Wok Tips

• Fry the paste patiently until it sticks slightly to build depth of flavour.
• Add coconut milk gradually to properly deglaze and intensify the sauce.
• Bone in chicken gives more flavour and keeps the meat juicy.
• Panang curry should be thicker than green curry. The peanuts help create that texture.

FAQs

What makes Panang curry different from green curry?
Panang curry is thicker, nuttier and slightly sweeter with less broth and more concentrated flavour.

Can I use chicken breast?
Yes? But bone in thigh gives more depth and stays tender during simmering.

Can I make this less spicy?
Reduce the number of dried red chillies or remove the seeds before blending.